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These sous vide dill pickles are deliciously crunchy and will last at least a year. People are always asking me when I?m going to make them again. I?d say this recipe makes enough to fill a gallon-sized jar; however, I alter it to accommodate the number of fresh cucumbers I have.
Ingredients
- 12 pounds pickling cucumbers
- 6 cloves garlic
- 6 heads (flowers) dill
- 4 cups water
- 2 cups white vinegar
- ½ cup kosher salt
- ½ teaspoon alum powder
Directions
Step 1
Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
Step 2
Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
Step 3
Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.
Tips
To make these "sunny dills" without a sous vide cooker, fill a gallon-sized jar with cucumbers, garlic, dill, and brine. Cover tightly and store in the sun for three days — or four days if it's cloudy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 43 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium2297mg | 100% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 5% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C8mg | 40% |
| Calcium53mg | 4% |
| Iron1mg | 4% |
| Potassium405mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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